Wagyu Reserve Steak Frites Recipe

Make chimichurri

In a food processor or by hand, combine parsley, cilantro (if using), oregano, minced garlic, red wine vinegar, crushed red pepper flakes, kosher salt, and black pepper. Pulse briefly until finely chopped but still textured. With the processor running, stream in the extra-virgin olive oil until emulsified. Taste and add lemon juice if desired. Transfer to a bowl and refrigerate while you prepare the rest; bring to room temperature before serving.

Prep and soak potatoes

Cut russet potatoes into 1/3-inch sticks. Place in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch. This yields crispier fries.

Dry and toss

Drain the potatoes and dry thoroughly with clean kitchen towels. If using cornstarch, toss the dried fries with 1 tsp cornstarch evenly to help extra crisping.

First fry (blanch)

Heat vegetable oil in a deep pot to 325°F (160°C). Fry the potatoes in batches for 4–5 minutes until soft but not browned. Remove with a slotted spoon to a wire rack or paper towels to drain. Let cool for 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp kosher salt, and keep warm in a low oven (200°F / 95°C) while you cook the steak.

Quick elevated ketchup

Whisk together ketchup, Dijon, Worcestershire sauce, smoked paprika, honey, lemon juice, and salt until smooth. Taste and adjust seasoning. Keep at room temperature; transfer to a small serving dish.

Bring steak to temperature and season

Remove the 8 oz Wagyu from the refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry with paper towels. Lightly season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing gently so it adheres.

Sear the steak

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbs neutral oil and swirl to coat. Place the steak in the pan and sear without moving for 1.5–2 minutes until a deep brown crust forms. Flip and sear the other side 1.5–2 minutes.

Baste and finish

Reduce heat to medium. Add 1 tbs unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter, garlic, and thyme over the steak repeatedly (basting) for another 1–2 minutes. For 8 oz Wagyu, aim for rare to medium-rare (internal temp about 120–125°F / 49–52°C). Because Wagyu has more fat, avoid overcooking to preserve tenderness.

Rest and finish

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute. Just before serving, sprinkle flaky sea salt over the steak and garnish with microgreens or parsley if desired.

Slice and serve

Slice the steak against the grain into 1/4-inch slices. Plate with a generous portion of fries, a spoonful of chimichurri alongside or drizzled over the steak, and a small ramekin of Elevation ketchup. Serve immediately.